— Place chicken in a large pot and cover with water, boil until meat is tender and coming off the bone
— Remove chicken and cut into bite sized pieces (save broth, remove bones)
— Roll out and cut biscuits into thin strips then add them to the broth– if the soup is too thick, add water, boil for 20 minutes
— Add the chicken pieces to the soup, add salt and pepper to taste

2. Drain and rinse black beans using small Colander. Stir beans and salsa into chicken mixture. Gently stir in tortilla chips with Small Mix ‘N Scraper®. Grate cheese over baker using Deluxe Cheese Grater. Microwave, uncovered, on HIGH 2-3 minutes or until cheese is melted. If desired, snip cilantro using Kitchen Shears; sprinkle over casserole.

Chef Samuel Branch owner of Taste 1 Inc. personal chef services is the proud father of two little girls, one with several food allergies and another who will gladly eat whatever is set before her. Consequently, preparing organic and allergy free foods is equally essential and enjoyable for him. Although Chef Samuel offers a range of services from cooking classes to intimate dinner parties, he is most passionate about finding exciting and healthy meal options for all children. This recipe is a special one for him and his girls in that it incorporates his Caribbean flavors, is fun to prepare and is gluten free!

1. Drain the tofu thoroughly and press out all the liquid.
2.Cut the tofu into 1 inch squared cubes and season with salt and pepper.
3.In a small bowl add tofu to coconut milk, coating evenly and leave for a couple minutes.
4.Take another bowl and mix cereal, coconut flakes, and lime zest together.
5.Dredge tofu one by one in the cereal mixture and place on a sheet pan.
6.Let the breaded tofu sit in refrigerator for about 30 minutes and then repeat each step for a second cereal coating.
7.Heat sauté pan with canola oil and pan fry on each side until golden
8. Serve with mango ketchup

A delightful summer treat for the whole family!
Find some local fresh sweet corn, and cut the kernels off of the ear (before cooking)
Cover a tortilla with shredded cheese (mexican shredded mix is great) — layer in fresh corn, and thinly sliced tomato or salsa if you prefer, top with a second tortilla. You could probably sneak some carrots in there too….
Cook on medium heat in a skillet with a little butter untill cheese melts.
Eat while hot! It`s a great way to sneak in some fresh veggies to the kids, but still sinfully delicious.

1. Preheat oven to 350 degrees.
2. Combine the flour, baking powder and salt in a bowl.
3. Cream the butter and agave and then add the orange juice, egg, vanilla and orange zest.
4. Pour the flour into the butter mixture to combine. Add the cranberries and walnut. Do not over mix.
5. Pour mixture into a 9×5 inch greased loaf pan or 6 greased individual mini loaves.
6. Bake 55-60 minutes for the 9×5 inch pan or 35 minutes for the smaller loaves.
7. Let rest for 5 minutes in the pan, remove and cool or a wire rack.
8. Serve.

Heat oven to 400F. Grease baking sheet with oil. Pat chicken dry with paper towels. Measure flour and Parmesan cheese into a resealable 1 gallon plastic food storage bag. Do the same for the crushed cornflakes in a separate bag. Pour buttermilk into a shallow bowl. Add chicken pieces one at a time to the flour bag and shake until coated. Dip each piece of chicken into buttermilk, covering thoroughly, and letting extra buttermilk drain off. Place each piece of chicken one at a time into the cornflake bag and shake to cover. Place coated chicken pieces on a baking sheet. Cook for 5 minutes. Flip and cook for another five minutes, or until done.

Made the BEST summer pasta last night — wait, let me rephrase…my KIDS made the BEST summer pasta last night — AND ate it. So simple and easy — all can be done in the time it takes to boil the pasta — easy, simple taste for all, fresh, and so much better than the often requested pasta with butter — gross.

Ingredients: mozzarella cheese, tomatoes, pasta

Cube (smaller pieces are best) your mozzarella and tomatoes — throw together in a bowl with olive oil, add salt and pepper to taste. Let sit while water is boiling and pasta is cooking. While hot, spoon pasta from boiling water (drain) directly into the mozzarella and tomato — stir until the cheese melts. Eat.

After slicing the eggplant, dip it into the egg, then breadcrumbs and lightly fry it in olive oil until browned lightly on both sides. Slice the loaf of ciabetta in half, spread some of the basil ricotta mixture on one side of the loaf. Layer the eggplant on top, add tomatoes, sprinkle the cheese on top and grill in oven or broiler until the cheese melts.

Add the top half of the loaf, slice it and enjoy! Feeds 5 hungry people alone or more with sides!